Tomato-Basil with Feta Soup

 

 

I first had this soup several years ago at a wonderful Greek restaurant in Minneapolis called Christos. They currently have three locations. Check them out at:  http://www.christos.com/christos.html 

An internet search found that the recipe had already been published online so I  printed it and made it right away. I was a little disappointed to see that the recipe calls for chicken broth since I was certain it was vegetarian and will have to ask the next time I go there. But substituting veggie broth works and it’s delicious!

Here is the link to where I found the recipe:
http://www.midwesthomemag.com/media/Midwest-Home/Dining-Entertaining/Recipes/Recipe-Search/index.php?name=Raspberry-Kissed+Red+Cabbage&searchcustomdata=soups&tableid=23&
view=details&itm=24462

The recipe here has the veggie broth substitution. Try it with warmed pita topped with olive oil and sea salt.

Tomato-Basil with Feta Soup
                Serves 4-6

1/4 cup olive oil 
1 cup onions, chopped
1 bay leaf
3 cloves garlic
1/2 teaspoon salt
6 ripe tomatoes, cored, peeled, seeded and diced small
3 cups veggie broth
1 cup crumbled feta cheese
1/2 cup fresh basil leaves, torn or chopped
2 cups tomato sauce
freshly ground black pepper, to taste

In a deep saucepan, heat the oil over medium heat and saute the onions until transparent, about 3 minutes. Stir in the bay leaf, garlic and salt, and continue cooking another 2 minutes. Add the tomatoes and veggie broth. Bring mix to a boil and cook for about 20 minutes, stirring often. Remove the saucepan from the stove. Remove the bay leaf. Puree the soup with an immersion blender or regular blender and return to saucepan. Stir in the feta cheese, basil and tomato sauce, and season with black pepper.                                                  

 

Lemon-Basil Sugar Cookies

Sorry I have been so absent. I’m not sure where August went. With an extended freelance job, kids activities, vacation and family in town, I didn’t have much time for anything else. September should be better.

I’ve been thinking about making this recipe for a while, after having dinner at a restaurant with friends. One of us ordered a dessert that had a Basil Sugar Cookie with it. I love to cook and love using herbs from my garden, but I had never thought of using herbs in cookies.

Upon researching online I discovered lavender is another herb that it often put in sugar cookies. I also had someone I know tell me rosemary is equally delicious. I have Lemon-Basil growing in my garden this summer and I had yet to use any. I love brushing my fingers against the soft leaves and enjoying the delicious lemony scent, but after trying the basil sugar cookie at the restaurant I thought “Why not Lemon-Basil?”

So finally today was the day. I decided to make these cookies gluten free since I hadn’t made gluten free cookies for a while but I will give the recipe for regular also. I learned an interesting tidbit about cut-out cookies too. Maybe everyone already knew this but I’d given up on cut-out cookies a few years ago. I had always used a table top, counter top or wax paper and my cookies always seemed to get stuck or mushed when I tried to scrape them off with a spatula, no longer resembling the cute little cookie cutter I’d picked out to use. But using a floured, well worn tea towel works great for rolling out the dough. No need for a spatula with the towel. The cookies don’t stick!

Using lemon-basil gives these cookies a light lemony flavor. They are delicious with a cup of tea and I think they would also be delicious with some vanilla ice cream, a berry sorbet or maybe just some fresh fruit.

Lemon-Basil Sugar Cookies

1 ½ cups powdered sugar
1 cup butter, softened
1 ½ teaspoon vanilla
1 egg
2 ½ cups gluten free flour mix (or all purpose flour)
*2 teaspoons xanthan gum if using gluten free flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 Tablespoons fresh chopped lemon basil (or other herb)
Granulated sugar for sprinkling

** Gluten free flour mix – 2 c. brown rice flour, 2/3 c. potato starch, 1/3 c. tapioca flour

Beat powdered sugar and butter in large bowl with electric mixer on medium speed. Stir in vanilla and egg. Combine flour, xanthan gum (if using), baking soda and cream of tartar in medium bowl and add to sugar mixture. Add chopped lemon basil and stir until combined. Cover and refrigerate 2 hours or until firm.

Heat oven to 375 degrees. Roll half of dough at a time to 1/8 inch thick on floured cloth-covered surface. Cut into desired shapes and place on ungreased cookie sheet. Sprinkle with granulated sugar and bake about 8 minutes or until light brown. Remove to wire rack to cool.